Beef and vegetable tournedos

Author: Les Cultures de chez nous
Tournedos de bœuf et légumes
Preparation 20
Baking 45
Portions 4
Freezing No


  • 4 beef tournedos
  • 30 ml (2 tablespoons) of old-style mustard
  • 4 turnips, sliced into strips
  • 2 leeks, sliced in two on their length and cut into sections
  • 60 ml (1/4 cup) of olive oil
  • 15 ml (1 tablespoon) of mustard seeds
  • 3 pickles, sliced on their length
  • Salt and pepper
  • 125 ml (1/2 cup) of mayonnaise
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 30 ml (2 tablespoons) of apple juice
  • 45 ml (3 tablespoons) of sesame oil
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  • Preheat the oven to 400°F (200°C). Cover a plate with aluminum foil.
  • Season the tournedos with salt and pepper and brush with mustard.
  • Place the meat on the plate and spread the turnips and leeks around it. Brush the vegetables with olive oil and bake for 25 minutes.
  • Turn the tournedos over with tongs. Add mustard seeds. Bake for 20 minutes.
  • In a bowl, whisk all ingredients together until smooth.
  • Remove the plate from the oven. Garnish with pickles and drizzle a little sauce over the meat.
  • Serve the tournedos and vegetables with the remaining sauce.

Chef's notes

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